A crockery cup holds midnight-dark chocolate pudding topped with snowy-white whipped cream.

Hominy Grill Chocolate Pudding

Charleston's Hominy Grill was for many years a benchmark of casual but sophisticated dining in the Lowcountry. Fans mourned when it closed in 2019. (Check out this link to its now-archived Roadfood review.) High among its many pleasures was chef Robert Stehling's ultra-chocolaty chocolate pudding.

  • Prep Time: 30 minutes
  • Yield: 6 Servings
Ingredients
  • 4 oz bittersweet chocolate, chopped
  • 1/4 cup sugar
  • 3 egg yolks
  • 2 cups heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • Whipped cream as garnish
Method
  • Place the chocolate in a large bowl.
  • Whisk 2 tablespoons of sugar into the egg yolks. Mix the remaining sugar with the cream and vanilla in a medium saucepan and bring to a boil. Very gradually pour a few tablespoons of the hot cream into the eggs, then pour the remaining hot cream over the chocolate. Use a rubber spatula to stir it until smooth. Add the egg yolk mixture and salt. Strain into a pitcher. Cover and refrigerate to cool.
  • Preheat oven to 300 degrees.
  • Pour the pudding into 6 1/2-cup ramekins. Place the ramekins in a shallow pan half-full of water and cook 1 hour. This pudding may be chilled, but to attain the right silky-soft texture, it should be served still slightly warm or it should be zapped (about 20 seconds per portion) and stirred before serving.
  • Served chilled, this pudding will be as dense as cheesecake. If you prefer a softer, more traditional texture, zap each serving about 20 seconds in the microwave.
  • Garnish with whipped cream.

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